VINIFICATION: Gentle pressing of the grapes, first fermentation in stainless steel tanks at a temperature of 14–16°C.
SPARKLING METHOD: Charmat method, second fermentation in an autoclave for over 90 days at 13–14°C.
BOTTLE AGEING: 1 to 3 months.
TASTING NOTES: Intense, varietal aroma with distinct notes of white peach and white flowers. Fine and persistent bubbles. On the palate, delicate acidity and a subtle salinity make this wine harmonious and rounded.
SERVING TEMPERATURE: 6–8°C
FOOD PAIRING: Ideal as an aperitif, with appetizers and fried fish or vegetables.
